Chapter 280: Such authentic Fujian cuisine, you said it was made by a Shandong cuisine chef?
The kitchen of a restaurant is mainly divided into red case and white case.

The chef is responsible for making various pasta and pastries.

The red table is divided into stove, stool, cold dish, cage pot and water table.

The ten apprentices that Wang Jianye has currently accepted are all in charge of red cases, and they can do all the subdivided tasks within the red case.

But no one can do a white case.

"It seems that I will have to take in a few apprentices for Bai'an in the future."

Wang Jianye was thinking about it.

He wanted to open a restaurant, and his apprentices were responsible for the main dishes, but no one was able to prepare the plain dishes.

With his abilities, there is no need for him to hire anyone from outside. He can just train some apprentices himself.

After Wang Jianye finished making the braised pork, he started to make the second dish, white snow chicken.

White snow chicken is an authentic Fujian dish. It is shaped like a plum, has a soft and tender texture, and tastes very fragrant and delicious.

Wang Jianye had heard of this dish, but he didn't know how to cook it.

but it does not matter.

"System, give me the recipe to learn White Snow Chicken and upgrade it to the state banquet level."

[Ding, the recipe was used successfully. Congratulations to the host for mastering the White Snow Chicken (Entry Level 1+)]

[Ding, Snow Chicken (entry level 1+) has successfully upgraded after spending 99 experience points. Congratulations to the host for mastering Snow Chicken (state banquet level 100+). ]

[Ding, get a recipe. ]

[Ding, congratulations to the host for obtaining the probability of triggering special effects. The number of times can be increased by +1]

As the system prompt sounded in his mind, Wang Jianye mastered this classic Fujian dish in an instant.

It might take other chefs several weeks or even a month to learn this dish from scratch.

After a few more years, the level of cooking this dish will become pure and innocent.

But with Wang Jianye, as long as he wants and has the experience, he can master it very well in an instant.

One thought can match other masters' years of hard work.

After making the white snow chicken, the next dish Wang Jianye is going to make is fried southern liver.

It’s still Fujian cuisine, and I don’t know how to cook it. It doesn’t matter, just use the system to add some ingredients.

With the skillful assistance of his apprentice Chen Xiaoyang, Wang Jianye prepared the dishes one by one.

In the living room, the four dishes of braised pork, snow chicken, fried liver and fried meatballs were served on the dining table.

Let them eat first, the remaining four dishes will be ready later.

Han Peiying invited Teacher Han Ying to come for dinner. Seeing that the dishes were ready, Han Ying put down the pen in his hand and persuaded:
"Teacher, let's eat first. The dishes made by Master Wang are delicious. Please try them."

"Ok."

Hou Debao nodded and put down the draft paper in his hand.

Tonight, Han Ying invited his teachers and fellow apprentices to his home for dinner.

Only Han Ying and his father knew how delicious Wang Jianye’s dishes were.

As for the others, they had never eaten the food cooked by Wang Jianye and were obviously not that interested.

The topic of producing ammonium bicarbonate was solved last time with a method proposed by Han Ying, which solved a key problem.

After these three months, the research progress of the project jumped from one tenth to three tenths.

A project that originally took eight years to produce results now only takes six years.

Now we have encountered a new problem and are stuck. We have no idea what to do. So we have been worried about finishing the project as soon as possible and have no time to eat.

It's just dinner time now, and they're guests, so they should follow the host's wishes.

Sitting at the dining table, Han Ying couldn't wait to persuade: "Teacher, please try it quickly, it's really delicious."

He had eaten the dishes made by Wang Jianye last time and knew how delicious they were, so he wanted others to try them too.

Hou Debao picked up his chopsticks absentmindedly and noticed the two Fujian dishes from his hometown on the table, snow chicken and fried liver, and asked curiously:

"Is the chef who cooked today Fujian cuisine? I think these two Fujian dishes are cooked very well."

Han Ying was stunned. He was only focused on his research and didn't know much about Wang Jianye, so he looked at his father Han Peiying.

Han Peiying explained: "Teacher Hou, the chef Wang who made this dish is the state banquet chef of Fengze Garden, and he makes Shandong cuisine.
When he came, I asked him if he could cook Fujian cuisine. He mentioned these two mainstream Fujian dishes, so I asked him to try.

Mr. Hou, please try these two Fujian dishes made by Master Wang while they are still hot.

"Hey, okay."

Seeing the hometown dishes, Hou Debao picked up a piece of snow chicken with his chopsticks out of curiosity. After eating it, his eyes lit up:
"Yeah, not bad! It's the most authentic Fujian cuisine! I think this chef Wang must be from Fujian, right?"

Han Peiying smiled and shook his head: "Master Wang is from Sijiu City."

"Oh? It's not easy for a local to make this classic Fujian dish, snow chicken, so delicious."

Hou Debao was surprised, took another bite, and said with satisfaction:
"It tastes really good. I didn't expect that in this city, there is a chef who can make this Fujian dish so authentic."

He has been in Sijiucheng for many years and has eaten at many restaurants here that claim to serve authentic Fujian cuisine.

But no Fujian cuisine can make him feel the authentic Fujian cuisine.

But now, the white snow chicken made by Wang Jianye makes him feel very authentic.

"I never expected that the first time I ate authentic Fujian cuisine white snow chicken in Sijiu City was made by a chef named Wang who specializes in Shandong cuisine."

Hou Debao sighed and tried another Fujian dish, fried liver. After eating, he nodded with satisfaction:
"Well, this dish, fried liver, is also very good! Just like the snow chicken, it has the most authentic Fujian flavor."

When Hou Debao ate the authentic hometown dishes, he was reminded of his hometown.

The past was like the wind, which made Hou Debao's eyes wet.

Seeing this, Han Peiying said, "Since Master Wang, the Shandong cuisine chef, cooks such good Fujian cuisine, let him cook a few more dishes."

"No, no, no, these dishes are enough. If we make too much, we won't be able to eat them all."

Hou Debao waved his hand. His students were treating him. As a teacher, he couldn't just think about eating all the time. "But I would like to meet Master Wang."

Han Peiying asked the nanny to go to the kitchen and bring Wang Jianye over.

"Are you Master Wang? Are you so young?"

Hou Debao was very surprised to see that this chef, who in his mind should be in his 40s or 50s and had profound cooking skills and was known for making the most authentic Fujian cuisine, was actually a young man who had not yet lost his youthfulness.

"Yes, I am Chef Wang. Do you like the dishes I made?"

Wang Jianye wiped the sweat from his hands on his apron.

Hou Debao asked curiously: "I only tried two Fujian dishes, white snow chicken and fried liver, which were very authentic.

Even in the big restaurants in Fujian, the quality is only about this level at best.

Excuse me, Master Wang, how old are you this year? Do you cook Fujian cuisine?

Wang Jianye explained: "I am 21 years old this year, and my master is a Shandong cuisine chef.

It's just that I'm in the cooking business, and God feeds me.
No matter what cuisine it is, I can learn it very quickly and cook it very well.”

(End of this chapter)